Food supplier is Sysco. Observed good datemarking. Discussed employee health, form 1B is used. Reviewed cooling procedures and EHSS provided cooling handout.
- Critical: Cooling* (corrected on site)
Observation: Observed chili not being adequately cooled to prevent the growth of harmful bacteria. Per the PIC the chili was prepared yesterday. EHSS observed chili at 46°.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded the chili.
- Cooling Methods
Observation: The methods used for cooling were not adequate for the chili in the reach in cooler.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream (47°) and cole slaw (45°) cold holding at improper temperatures in the true reach in cooler (RIC). Per the PIC, the food items were in unit greater than 4 hours.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Sour cream was discarded, the cole slaw was put on 4 day discard at 45°.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the overall facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/08/2015 | Routine | |
Food supplier is Sysco.
Discussed the following with the Person in Charge (PIC):
1. Employee Health, Form 1B is used.
2. Recommend cleaning inside of Kenmore RIF and floor by grill.
3. Obtaining chlorine test strips for 3 basin in rear of facility.
4. Supplying women's employee restroom with handwashing sign.
5. Reheating procedures, crock pot is not ideal.
6. Cooling procedures for chili and cheese sauce.
EHS to follow up with True RIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in True RIC (Pepper Jack Cheese (58), Sour Cream (56), American Cheese (57), Shredded Cheese (58)) cold holding at improper temperatures. Per PIC foods have been in the unit over night.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded foods. Recommend repairng unit to maintain foods at 41° or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Chili, Cole SLaw, & Cheese in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) BBQ in the refrigerator, the food should have been discarded on 2/14/15.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. PIC discarded BBQ.
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03/09/2015 | Risk Factor | |
The person in charge stated that a new hot water heater that services the hand washing sinks in the restrooms has been ordered.
The employee restroom is not being used. A sign is posted on the door stating that it is out of order. Employees are using the restrooms that the patrons use.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in both restrooms used by employees was measured t a temperature less than 100°F. The temperature of the hot water was 72°F
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The toilet in the restroom in the back of the kitchen is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
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12/09/2014 | Follow-up | |
Observed all other deficiencies noted on the previous inspection report corrected. Observed significant improvement in the cleanliness of the equipment and physical facilities.
The door to the "True" reach-in cooler is not tight fitting which is allowing warm air to enter into the unit. Recommend repairing or replacing the door or not storing TCS foods in the unit.
A follow-up inspection will conducted on or about Dec. 8, 2014 to verify that the remaining deficiencies have been corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures in the "True" reach-in cooler: raw bacon-45°F, sour cream-45°F. The person in charge (PIC) relocated all temperature control for safety (TCS) foods to another reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in both restrooms used by employees was measured t a temperature less than 100°F. The temperature of the hot water was 72°F
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The toilet in the restroom in the back of the kitchen is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area (3 compartment sink) and in the men's restroom located in the front of the restaurant. Observed 5-6 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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11/24/2014 | Follow-up | |
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Removing any equipment that is no longer being used.
2. Replacing areas of the floor throughout the kitchen and bar where there are broken tiles.
3. Ensure that a consumer advisory is placed on the menu board when "specials" are offered in which the food may be served undercooked (ie: steak).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw bacon cold holding at improper temperatures in the reach-in cooler located near the 3 compartment sink. The temperature was 50°F. The PIC relocated the bacon to another reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) coleslaw, chili, and pork BBQ stored in the sandwich prep unit is not properly dated for disposition. The PIC immediately dated all of the food.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled with food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris:
1. Exterior of all deep fryers,
2. Exterior of the freezer located next to the fryers,
3. Interior of the "Randall" reach-in cooler,
4. Interior and exterior of the "beer" ice machine (not used for drinks).
5. Floor fan in the bar (dust buildup).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in both restrooms used by employees was measured t a temperature less than 100°F. The temperature of the hot water was 72°F
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: The toilet in the restroom in the back of the kitchen is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the dumpster outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink at the bar and the handwashing sinks located in both restrooms used by employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area (3 compartment sink) and in the men's restroom located in the front of the restaurant. Observed 5-6 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the storage area in the back of the kitchen. Observed 5 foot candles of light.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of detail cleaning due to buildup of debris:
1. Floor under the range,
2. Floor behind the cooking equipment,
3. Floor throughout the back of the kitchen,
4. Floor in mop room.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/29/2014 | Routine | |
No Violations. Heat light holder above grill has been cleaned. Fire extinguisher inspected within required time period. Hanover County Health Dept. will mail 2014 permit application to owner, please complete and return to HD or Fax 804-365-4355.
No violation noted during this evaluation. | 03/25/2014 | Risk Factor | |
Observed fore extinguishers have not been checked for over 12 months. Recommend fire extinguishers be checked annually for proper and safe usage. Observed upright freezers heavily coated with ice. Recommend freezers be defrosted to remove accumulated ice. (3 units)
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed milk in bar refrigerator out of date (12/9/2013).
Correction: Recommend out of date food be discarded. CORRECTED.
- Non-Food Contact Surfaces
Observation: Observed heat light holders over fryer coated with dirt and dust.
Correction: Recommend heat light holders be free of dirt and dust.
- Physical Facilities in Good Repair
Observation: Observed water standing in floor of Continental reach-in cooler.
Correction: Recommend cooling unit be repaired to eliminate standing water.
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12/12/2013 | Routine | |
ALL VIOLATIONS CORRECTED.
No violation noted during this evaluation. | 08/27/2013 | Follow-up | |
Observed 1 unmarked/undated food container in sliding door cooler. Foods removed. Other foods in coolers marked as to contents and expiration date. Observed bar trap behind grill, pest control be y All About Bugs. Observed fire extinguishers in bar area dated 2012. Extinguishers in kitchen or back area. Devices in date, other devices in kitchen in date. Observed outside entrance to nonsmoking area not marked outside or accessible. Check on requirement.
- Food - Miscellaneous Sources of Contamination
Observation: Observed metal scouring pads in disrepair.
Correction: Recommend pads be replaced with new pads.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed clean dishes stored on shelf in food prep area collecting spattered debris. Observed food containers near 3 basin sink dirty and stored in dirty pan. Storage bins greasy and dirty storing utensils.
Correction: Recommend dishes, plates and bowls be stored i clean area to prevent contamination. Recommend clean utensils be stored in area free of dirt/grease.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed fans in need of cleaning, old equipment not in use dirty, dusty, greasy. Observed cutting boards scored and discolored. Observed chest freezer #2 had accumulation of dirt and debris at bottom of unit.
Correction: Recommend fans be cleaned and old equipment be removed that is no longer in use. Recommend cutting boards be cleaned of discoloration or discard. Cutting boards are non-food contact areas. Recommend freezer be cleaned of debris and dirt.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed mop sink in storage room clogged and leaking water onto floor.
Correction: Recommend sink be unclogged/repaired so leakage does not occur.
- Refuse Outside Receptacles
Observation: Observed dumpster siding doors and top open. Accumulation of trash in area.
Correction: Recommend dumpster lids and side/top openings be closed, recommend removing trash in area.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed floors in rear in need of cleaning and repair. Observed floors very dirty and greasy in storage room.
Correction: Recommend floors be free of dirt and debris/grease. Recommend floors be cleaned of dirt and grease.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed cove molding in storage room in disrepair.
Correction: Recommend cove molding be repaired to seal off dirt, debris and to prevent infestation.
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07/29/2013 | Routine | |
sliding door RIC 32 degrees, Quat level cloth basin 300 ppm, front sliding door RIC 34 degrees, Quat 3 basin 300 ppm. Observed standing water in prep RIC #1. Floors in kitchen and rear area to be cleaned and repaired. Observed floors greasy, dirty and several tiles missing.
- Critical: Employee Health*
Observation: Observed PIC not fully aware of Employee Health information as to reasons and diseases employee food handling duties should be discontinued.
Correction: Recommend PIC and all food handlers be made fully aware of Employee Health policy. Policy was posted for employees to review. CORRECTED.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed sliced ham above 41 degrees in prep unit.
Correction: Recommend food be at 41 degrees or lower. CORRECTED. Foods moved to colder unit.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards in need of thorough cleaning due to discoloration and deep scoring.
Correction: Recommend cutting boards be cleaned or replaced to prevent contamination.
- Non-Food Contact Surfaces
Observation: Observed several items in back storage/dish wash area in need of cleaning to include fans and other equipment in storage area.
Correction: Recommend thorough cleaning of all equipment.
- Critical: Backflow Prevention, Air Gap*
Observation: Observed mop sink in rear clogged, no air gap to prevent back flow.
Correction: Recommend sink be repaired/unclogged and air gap established.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed dust, dirt, and grime on floors in rear area. Floor missing several tiles.
Correction: Recommend thorough cleaning and repair of floors.
- Handwashing Aids and Devices - Use Restrictions (corrected on site)
Observation: Observed soap dispenser empty in grill area.
Correction: Recommend soap be available for hand washing.
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05/02/2013 | Routine | |
Talked with Hanover County Building inspector Warren Newsome 804-229-3982 at restaurant. One gas line to grill is leaking and has been capped off. A building inspection review approval is needed before grill can be used. Mr. Newsome approved for the establishment to re-open. Repair service Armstrong Mechanical completed the work on gas lines and checked for leaks- none detected after gas grill line capped off. Ice bins emptied, sanitized and refilled. Temperatures within range on cooling units. Sanitizer in 3 basin sink at 200 ppm. Exposed dishes, utensils, and food preparation areas cleaned and sanitized. Establishment can re-open to prepare and serve foods. Grill not to be used until leak is repaired.
No violation noted during this evaluation. | 04/16/2013 | Follow-up | |
Hanover Health Department received a call from Hanover Communications Center that a gas leak was detected in restaurant. Arrived on scene at establishment and was briefed on situation by Fire Department personnel. Restaurant is only unit in shopping center that is using natural gas. Gas shut down until unit is checked and corrected by mechanical contractor. Insure that all foods discarded , utensils, dishes are cleaned and sanitized which were exposed to gas. Ice in bins to be discarded and unit sanitized. Tools and knives stored together in utensil bin. Observed white upright freezer has uncovered foods. Recommend contaminated foods be discarded, Corrected. EHS advised PIC to remove all foods that were exposed to gases such as ice in holding units (2 units front area). Armstrong Mechanical Services will check all components of gas systems-heat exchanges, vents, switches, etc. Lt. Ryan Jordan of Hanover Health Department noted detector reading 8 ppm upon arrival. Virginia Natural Gas on site checking for leaks with detector. Levels are low and hazardous. No cooking or food preparation to be done unit gas unit is repaired and corrected. Building inspector being notified of situation by Health Department staff. Building inspector Warren Newsome 804-229 3982 for Hanover County. Observed thermometers not available in all cooling units. Recommend thermometers be available in all cooling units. Communicated with Hannah Crew about situation. Advised to recheck wit Building inspector when he has checked out establishment.
No violation noted during this evaluation. | 04/16/2013 | Other | |
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